Bake Along #65 Chocolate Zucchini Bundt Cake

Good to know that there's some goodness in this chocolate cake, zucchini! And it's even better that nobody can trace that. Chocolate can be less fattening! :)

 

 

This cake is soft and moist, the sweetness is just how I like it, chocolaty and very yummy, but I found it's really crumbly. I wasn't too sure if it's supposed to be crumbly or I did something wrong. Anyway, we all enjoyed it still :)

 

I made 2/3 recipe and I still got a pretty huge bundt cake

Ah, talking about bundt. I used my bundt pan but it's a disaster when I unmoulded it

I didn't know why since I followed exactly while I prepared the pan

Look at this:

 

 

 

 

It's a big turn off, especially when it's so unexpected. Anyhow, I just forgot about this, sliced them as soon as it's cool and enjoyed it :)

 

Recipe is from HERE

 

Below is 2/3 of the full recipe:

 

31g unsweetened cocoa powder

75g sour cream (I used low fat plain yoghurt)

2 large eggs

1 1/2 tsp vanilla extract

250g plain flour (I used whole wheat pastry flour)

1 2/3 tsp baking powder

1 tsp baking soda

2/3 tsp salt

1 1/2 tsp instant espresso powder

113g butter, softened

2/3 cup sugar (I omitted)

175g light brown sugar

1 1/3 cup coarse shredded zucchini, squeeze out excess liquid

2/3 cup semi sweet chocolate chips

2/3 cup sliced almonds (I omitted)

 

Method:

1. Preheat oven to 180degC. Grease bundt pan and dust with unsweetened cocoa powder
2. Whisk together plain yoghurt, eggs and vanilla in a large cup. Whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder in a medium bowl
3. Combine butter and sugar in a large mixing bowl and cream with electric mixer on medium high speed til fluffy
4. Reduce speed to low, and add in 1/3 of the flour mixture and beat til well mixed. Add 1/2 of the yoghurt mixture. Repeat, alternating flour and yoghurt mixtures and ending with the flour mixture. Stir in zucchini and chocolate chips
5. Pour batter into the prepared pan and bake til about 45mins, til skewer comes out clean
6. Let cool in the pan for 10mins, and invert it onto a wire rack to cool completely (this is where my disaster was)

 

 

 

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

 

 

This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe

 

 

 

Zucchini Cakes (Ree Drummond)

After baking my double chocolate zucchini cake, I still have one big zucchini left
Wanted to grill it, which I love, but when I saw THIS, I changed my mind

This snack is so Asian, except for the cheese used. It's real tasty! I love it!
No dip needed, I can just eat it plain :)

What you need:

1 whole large zucchini
1 tbsp minced garlic (I used 3 cloves)
3/4 cup breadcrumbs (I used panko)
1/2 cup grated parmesan cheese
2 eggs (I used 3 - probably due to the size of zucchini I used)
salt, black pepper
olive oil (I used canola) - for frying

Method:

1. Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible
2. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, salt and pepper to taste. Stir with a fork until well mixed
3. Heat oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes)
4. Arrange over a kitchen towel to drain excess oil. Serve warm

 

This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake